NMR for Food Quality and Traceability

A comparison of the metabolic profile on intact tissue and extracts of muscle and liver of juvenile Atlantic salmon (Salmo salar L.) – Application to a short feeding study

“…For example, the analysis of muscles may provide important information about changes in flesh quality in response to diets, whereas the analysis of livers can give indications for possible metabolic or even pathophysiological effects caused by the use of such diets (Castejón et al, 2010;Waters, Holmes, Waterfield, Farrant, & Nicholson, 2002). NMR spectroscopy has proven its usefulness both for structural and compositional characteristics of complex biological samples (Fan, 1996;Martinez et al, 2005) and has frequently been applied in food analysis to a broad range of analytical challenges (Bertram & Ersen, 2004;Hidalgo & Zamora, 2003;Sacchi & Paolillo, 2007).…”

Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate

“…In the last decades, NMR has been recognized as a very powerful tool for food analysis (Alberti et al, 2002). NMR boasts several advantages over other techniques, including its non-destructive nature, the possibility to preserve food structure, the high informative level obtainable from complex food systems, minimal sample handling required, speed of analysis and good reproducibility (Alberti et al, 2002;Sacchi & Paolillo, 2007).…”

Solid state NMR and IR characterization of wood polymer structure in relation to tree provenance

“…Such methods might be very useful for both, research and 42 understanding of wood microstructure and its variability due to the growth conditions. 43 44 45 A c c e p t e d M a n u s c r i p t 4 Nuclear magnetic resonance (NMR) is becoming a routine technique in agro-food fields for 107 quality control and traceability of cheese and wine (Sacchi & Paolillo, 2007 Failla, &Valentini 2012b). It is expected, therefore, that it might have also a great potential in 110 the field of wood traceability.…”